Collard and Portobello Enchiladas: Weeknight Quick and Easy
OK, stick with me on this one, a weeknight quick and easy collard and portobello mushroom enchilada recipe. I know it sounds like an unusual choice, but collards are a very nutritious vegetable. I generally grow them in my garden, so I am always looking for unique ways of using them.
What are collards?
Collard greens are a dark green leafy vegetable and part of the cabbage family similar to kale. Collards are rich in vitamins and minerals and particularly high in vitamin A which is an important antioxidant for maintaining a healthy immune system. One cup of collard greens provides over 300% of your daily value for vitamin A in addition to healthy doses of vitamin C and calcium. For an overview of nutritional values provided by collards and other leafy greens, take a look at this article from the Mayo Clinic.
Make your own Chipotle Powder
In this recipe I use chipotle powder to add a little kick to the dish. I make my chipotle powder by grinding up a few chipotle chilis in the food processor. But be careful to not breathe in the dust from the powder when you open the container. You can also store the powder in a sealed small jar in a dry place to save for later.
If you don’t want to make your own, click here to buy some for your pantry.
Collard and Portobello Enchiladas
So, here we are, with a recipe for collard and portobello mushroom enchiladas. If you’ll try it, I think you’ll like it — just give it a chance and you will be rewarded with a delicious and unique pairing of ingredients and many nutritional benefits.
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|Prep Time||15 minutes|
|Cook Time||1 hour|
- Spray large skillet with canola oil and sauté onion for 3-5 minutes.
- Add the rest of the enchilada sauce ingredients and cook gently on medium heat for 20-30 minutes, or longer if desired.
- Puree sauce in a food processor.
- Store extra sauce in freezer for future use.
- Preheat oven to 375 degrees F.
- Spray a small skillet with canola oil and sauté mushroom strips for 5- 10 minutes until soft.
- Spread 2-4 Tbsp. enchilada sauce across a 9” x 9” glass or metal baking pan.
- Place one tortilla on a cutting board.
- Spread approximately 2 Tbsp. refried beans across the tortilla.
- Place 8-10 strips of collard greens and 2-3 pieces of Portobello mushroom on the beans.
- Roll up the tortilla with the vegetables inside.
- Repeat to make 8 enchiladas.
- Place rolled tortillas in the baking pan.
- Top each with a dollop of sauce.
- Top dish with the reduced fat cheese and bake for 15-20 minutes until the enchiladas are hot and the cheese has melted.
Nutrition information per enchilada: 170 calories; 4 grams fat; 1.5 grams saturated fat; 0 grams transfat; 5 mg cholesterol; 450 mg sodium; 25 grams carbohydrate; 5 grams dietary fiber; 8 grams protein (values are approximate).